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She-Crab Soup

Biscuits & Burlap
She-crab soup is a classic low country dish with a rich, creamy base. This recipe has a special trick for making sure every bowl gets plenty of delicious, lump crab meat.
4.8 from 39 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer, Main Course, Soup
Cuisine American, Low Country, Southern



  • Melt butter of medium heat in large stock pot. Cook onion until soft (about 3-5 mins)
  • Add flour and blend to make roux.
  • Add seafood stock to roux, stirring well. Reduce to low heat and stir until thickened (about 5 mins)
  • Stir small amount of hot roux into cream to temper.
  • Add cream and bring to a light boil.
  • Reduce heat to low. Add next 5 ingredients, 1 tsp of salt, and ½ of the crab. Simmer 5 mins. 
  • Combine remaining crab meat, salt, and sherry in a small bowl. When you divide the soup into individual bowls, top with a scoop of the crab mixture in the center of the bowl. 
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